My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
Packaged crescent dinner rolls transform into almond-cinnamon buns, as you jelly-roll them around a mixture of butter, brown sugar, cinnamon and almond extract. An almond-sugar glaze with sliced almonds is the perfect topper.
Tilapia is coated with a spicy coconut mixture and served with an apricot dipping sauce, delicious and easy! After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.